These Chewy Oatmeal Chocolate Chip Cookies are moist and made mild by swapping out many of the butter for applesauce which works nice!
Low-Fats Oatmeal Chocolate Chip Cookies
Chewy, tender and moist, these chocolate chip oatmeal cookies are fabulous and loaded with chocolate chips in each chew. Should you want a more healthy cookie recipe in your vacation baking, you’ve come to the best place (Santa will thanks!). There’s solely two tablespoons of butter in the entire batch, however you’ll by no means know they’re mild! For variations, strive swapping out the chocolate chips for raisins or walnuts! Should you’re on the lookout for a breakfast cookie, you might also like these breakfast oatmeal cookies!
Why These Chocolate Chip Oatmeal Cookies Work
- Scrumptious – the feel is moist and chewy, the flavour is superb!
- Fast and Straightforward – no want to sit back the dough.
- Lighter and More healthy than most oatmeal cookie recipes – solely 2 tablespoons butter in the entire batch!
Substances
(See precise measurements beneath)
Dry Substances:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Floor cinnamon
- Fast oats or old style oats
- Darkish chocolate chips
Moist Substances:
- Unsalted butter (room temperature)
- Sugar
- Unpacked brown sugar
- Giant egg
- Unsweetened apple sauce
- Vanilla extract
How To Make Chocolate Chip Oatmeal Cookie
- Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk collectively flour, baking powder, baking soda, salt and cinnamon.
- In a big bowl, with a hand mixer or stand mixer, cream collectively the butter and the sugars on medium pace.
- Add the egg, adopted by the applesauce and vanilla extract.
- Working by hand, stir within the flour combination and the oats till simply mixed and no streaks of flour stay; stir within the chocolate chips.
- Drop heaping tablespoonfuls (approx 1 tbsp every) of the dough onto ready baking sheets, flattening every cookie barely (I forgot to do that).
- Bake for about 10-12 minutes, or till cookies change into mild brown on the edges.
- Let cool on baking sheet for 3 or 4 minutes, then switch to a wire rack to chill fully.
Variations
- Swap the chocolate chips for chocolate chunks, raisins or walnuts.
- Strive them with craisins and white chocolate chips.
- To cut back the sugar you should use monk fruit sweetener or your favourite sugar alternative.
Storage
Retailer in an hermetic container for as much as 4 days, or refrigerate as much as 2 weeks. You can even preserve them within the freezer.
Useful Ideas
- As a result of these use much less butter, it’s essential to not over-bake them if you’d like them chewy. The applesauce makes them moist, but when overcooked they may change into dry so when you’re undecided in case your oven runs sizzling it’s in all probability finest to take them out a minute or two earlier.
- As soon as they arrive out of the oven, switch them to a wire rack in order that they cool fully earlier than storing.
Extra Cookie Recipes You Will Love
Yield: 30 Cookies
Serving Dimension: 1 cookie
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2 baking sheets
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silpat or silicone mat
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Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
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In a medium bowl, whisk collectively flour, baking powder, baking soda, salt and cinnamon.
-
In a big bowl, with a mixer, cream collectively the butter and the sugars on medium pace.
-
Add the egg, adopted by the applesauce and vanilla extract.
-
Working by hand, stir within the flour combination and the oats till simply mixed and no streaks of flour stay; stir within the chocolate chips.
-
Drop heaping tablespoonfuls (approx 1 tbsp every) of the dough onto ready baking sheets, flattening every cookie barely (I forgot to do that).
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Bake for about 10-12 minutes, or till cookies change into mild brown on the edges.
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Let cool on baking sheet for 3 or 4 minutes, then switch to a wire rack to chill fully.
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Retailer in an hermetic container so that you don’t eat them multi functional sitting!
Final Step:
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See notes and swaps above.
Serving: 1 cookie, Energy: 95 kcal, Carbohydrates: 17 g, Protein: 1 g, Fats: 3 g, Saturated Fats: 1 g, Fiber: 1 g, Sugar: 9 g
